Ingredients

• 1# white button or cremini mushrooms, stalks removed and reserved, mushrooms
• wiped clean
• 4 slices bacon, minced
• ½ onion, minced
• Stems from mushrooms above, minced small
• 4 cloves garlic, minced
• 1 teaspoon red pepper flake
• 1 Tablespoon minced rosemary ≈ 1 stem
• 1 Cup baby arugula, chopped
• Leaves from ½ bunch parsley, minced
• 1/4 Cup Marsala
• 4 ounces cream cheese or mascarpone
• 2 Tablespoons grated Parmesan cheese
• 1/4 Cup - more or less - fine unflavored bread crumbs
• Additional parmesan cheese
• 2 teaspoons olive oil

Directions

• 1. Preheat the oven to 400°. Cook the bacon over medium heat in a large sauté pan. When the fat renders, add in the onion and minced mushroom stems.
• Cook until the onions soften and turn translucent. Add in the garlic and cook until the aroma of garlic rises out of the pan and gives you a hug. Add in the pepper flakes and rosemary, then the arugula and parsley. As the arugula wilts down, add in the Marsala and cook until it is almost gone.
• 2. Remove the contents of the pan to a bowl and allow to cool slightly. Mix the cream cheese, or mascarpone and the Parmesan into the sauteed stuffing mix. Add in enough dry bread crumbs to make the mixture firm enough to mold into a ball. Once you have checked that you can form the mix into a ball, never do that again. Use the stuffing to lightly fill the empty mushroom caps.
• Do not overstuff - use a light touch. Grate some additional Parmesan over the tops of the stuffed mushroom.
• 3. Use the olive oil to lightly oil a sheet pan or baking sheet. Bake for 20 minutes, or until browned on top and gooey good. Serve hot or cold.

Photos